- Good glug olive oil
- 1 large onion, finely chopped
- 5 garlic cloves, crushed
- Good pinch ground cinnamon
- 1 tbsp each ground cumin and coriander
- 3 tbsp chipotle paste
- 600g small ripe vine tomatoes, roughly chopped (about 2 packs)
- 2 tbsp molasses or treacle
- 4 x 400g tins haricot beans, drained and rinsed
- 2-3 ripe avocados
- Juice of a lime
- Soured cream, grated cheddar and fresh coriander to serve
- Heat a glug of oil in a billycan (or saucepan) and put over the fire or on your barbecue – either hung from a hook or directly onto a rack over the coals – or over a medium heat on the hob. Add the onion, garlic, cinnamon, cumin, coriander and chipotle paste, then fry for 10 minutes until soft and fragrant.
- Stir everything together, then add the chopped tomatoes and molasses or treacle. Season well and simmer, covered, for 20 minutes before adding the beans and simmering for a further 10 minutes or so, stirring occasionally.
- Halve the avocados. Remove the stones, drizzle with lime juice to taste and season with salt and pepper. Serve half an avocado on each plate with a few spoonfuls of beans, a dollop or two of soured cream and a scattering of grated cheese and chopped coriander.
- You can make the whole recipe 3 days in advance then, when you’re ready, just halve the avocados, grate the cheese and reheat the beans.
- A light, dry and refreshing Italian white such as Gavi is a great foil for the beans and works with the avocado too.